Quebec Poached Salmon

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Servings: 1 Difficulty: Advanced
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Canadian-style savory and satisfying main that brings home-style flavor to your table
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This Canadian main features Steaks 4-6 1 Onion; small-quartered, Oil; salad 4 Parsley sprigs, Juice; from 1 lemon 6 Peppercorns-crushed with. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Quebec Poached Salmon

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 245.4

Description

This Canadian main features Steaks 4-6 1 Onion; small-quartered, Oil; salad 4 Parsley sprigs, Juice; from 1 lemon 6 Peppercorns-crushed with. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Lemon
  2. peel ; from 1/2 lemon -back of spoon 1 tb SaltSAUCE VERTE (GREEN SAUCE1/2 c Green onion tops or: Chives 1/2 c Spinach- uncooked 1/2 c Green pepper 2 tb Lemon juice 1/4 c Parsley 1 c Mayonnaise
  3. Spread the oil in a frypan or baking dish.
  4. Place the salmon steaks next to one another, but not overlapping.
  5. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish.
  6. Cover and poach on top of the stove (if using frypan) over low
  7. heat , for 10-12 minutes or in 325F (163&# 194;°C) oven (in baking dish) for the same length of time or until the salmon flakes.
  8. Allow the fish to cool in the liquid.
  9. Drain well and remove the skin.
  10. Arrange on platter, then cover completely with the following sauce.
  11. Serve with a cucumber salad.
  12. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice.
  13. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it.
  14. Add the mayonnaise and blend.
  15. If you don't have a blender,
  16. chop the ingredients very finely and
  17. blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce.
  18. From the author, "Use salmon steaks for this colourful and tasty dish.
  19. It is then easy to make it for 2 or 10."

Nutrition Facts

Servings 1

Amount Per Serving
Calories 245.4kcal
% Daily Value *
Total Fat 16.8g26%
Saturated Fat 3.7g19%
Cholesterol 55.0mg19%
Sodium 59.3mg3%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.4g2%
Sugars 0.4g
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, canadian, fish, frying, juice, lemon, main, oil, onion, parsley, peppercornscrushed, poached, quebec, salad, salmon, smallquartered, sprigs, steaks, title
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